Plate up the perfect scrambled eggs every time. Pace Farm's quick and easy recipe will teach you the tricks to that fluffy and creamy texture.
Scrambled eggs are a quick and easy breakfast staple. They might even be one of the first things you learned to cook as a kid. Just mix a few eggs with some milk, pour them in a hot frying pan, and breakfast is ready in no time at all. Your parents may have appreciated the effort, but you can always do better than serving dry and crumbly scrambled eggs.
The method for cooking scrambled eggs is simple to follow, but ensuring you get that perfectly soft and creamy texture takes a little more finesse. Elevate your dish to become a true culinary delight with our scrambled eggs recipe.
Farm fresh eggs from Pace Farm are ideal for making scrambled eggs that will become the only thing you want for breakfast every morning. You’ll notice the difference with premium quality ingredients along with a few tweaks to the cooking process to ensure you are plating up creamy, fluffy scrambled eggs every time.
The first trick for making perfect scrambled eggs is whisking the eggs vigorously before you pour them into the frying pan. You want your finished dish to be light and fluffy and that starts with whisking to add more air into the egg mixture. Make sure you use a whisk rather than a fork to get the right aerated consistency. Taking the time to thoroughly whisk the eggs also means they’ll have an enticing golden colour without separate bits of yolk and whites.
You should also have the frying pan on a medium-low heat so the eggs don’t cook too quickly. Overcooking is a common problem with scrambled eggs which leaves you with a dry, crumbly mess. If you cook them at a lower heat then the scrambled eggs will keep their soft texture and golden colour. It is worth remembering that eggs continue to cook even after being removed from the heat. Transfer them to the plate when they are still slightly softer than how you want to eat them.
4 Pace Farm eggs
2 tablespoons (30ml) milk
1 tablespoon (20g) butter
Salt and pepper
Crack the eggs into a bowl then add 2 tablespoons (30ml) of milk and season with salt and black pepper.
Thoroughly combine the mixture with a whisk to ensure it is well aerated and a consistent golden colour with no streaks of egg white.
Put a medium-sized pan over a medium-low heat and melt one tablespoon of butter. When the butter starts foaming, gently pour in the egg mixture.
Leave the egg mixture to cook for about 60 seconds so it starts to set but doesn’t brown. Use a spatula or wooden spoon to then gently push the egg from the edges into the centre while also tilting the pan so the runny egg flows into the free space. Continue gently folding the egg over itself until the slightly runny parts no longer spread out.
Remove the pan from the heat and leave the eggs to rest for a minute or two. They won’t look completely set, but the residual heat will finish cooking the eggs so they will be fluffy and creamy.
Scrambled eggs are great on their own or served with toast and avocado for a hearty breakfast. Once you have nailed the basic method for cooking scrambled eggs you can easily mix in chopped fresh ingredients for a more gourmet twist. Shredded cheese, diced ham, cooked bacon, tomato, spinach and capsicum can all be added to the mixture before cooking to give your scrambled eggs even more flavour. You can also use scrambled eggs as an ingredient in other recipes such as our egg-fried rice and egg quesadillas.